Camilla Consuelos’ Bolognese Sauce

3 lbs. ground round beef meat

3 (28oz.), cans crushed tomatoes with puree

1 large sweet onion

5 celery ribs

1 lb. carrots

5 big cloves of garlic

2/3 cup virgin olive oil

2 beef bouillon cubes

a "pinch black ground pepper

1 cup fresh basil

2 teaspoons dried oregano

5 teaspoon sugar (or as needed depending on the acidity of the tomatoes)

-Brown, crumble and drain the meat. Set it aside.

-Peel onion, carrots and celery. Cut them in small pieces and finely chop them in food processor to a puree consistency.

-In a 10 qt. non-stick pot pour the olive oil and cook the pureed vegetables for 10 minutes, stirring frequently, at medium heat.

-To the cooked vegetables, add the meat, the tomatoes, the bouillon cubes, the garlic, the pepper and the sugar.

-Cook at low heat for 10 minutes, stirring frequently.

-Finely chop the basil and crush the oregano. Add them to the cooking sauce.

-Cook the sauce for an additional 1½ hours.

-Remove the garlic, put it on a small dish and crush it into a puree consistency using a fork. Put it back in the sauce, stirring thoroughly.

-Cook sauce for 5 more minutes.


Note: Generally, the sauce is done when the garlic is soft.